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Preface
Since early historical time
food preservation has been second only in importance to food production.
Grapes and other fruits were dried by the ancients to preserve them; fruit
juices were fermented to make wines and vinegars; cereals and vegetables
were stored to protect them against moisture and decay; olives were
preserved by salting; and meats were salted, dried, and smoked. The use of
sugar and vinegar in preserving fruits and vegetables came later. The
preservation of foods by sterilization in sealed containers is a development
of the nineteenth century and dates from its discovery by Nicholas Appert in
France about 1800. Cold storage, as a means of preserving all perishable
products, has, during the past century, developed into a very great
industry.
Three billion cans of food,
valued retail at $600,000,000, were sold in the United States in 1916. The
meat packing and cold storage industries compare favorably with the canning
industries in size. The wholesale value of the raisin crop in California is
over $10,000,000 annually. The other dried fruit industries are smaller but
their aggregate value amounts to many millions of dollars yearly in the
United States. From this, the importance of commercial food preservation may
be seen.
Commercial food preservation
cares for the bulk of the food products but beside the food so preserved,
there are many millions of jars and cans of fruits and vegetables, glasses
of jellies, jams, and marmalades and many thousands of hams and bacons "put
up," by the housewife and farmer. Much food that would otherwise be wasted
is saved and in addition a varied diet throughout the year at low cost is
made available in many homes.
Usually this work is done
over a hot kitchen stove-during the rush of the fruit or vegetable season
and, added to other household duties, becomes a heavy burden. The methods
are empirical and by "rule of thumb"; consequently they are not well
understood and not especially interesting.
This book aims to tell the
"why" of the various methods of food preservation, to present labor saving
methods and to give simple and explicit directions that may be easily
followed. When the principles of the various methods are understood the
directions given can be modified to suit changed conditions and the work
will prove very much more interesting because the reasons for the various
steps will be known.
The book is divided into
three sections, namely: "The Theory of Food Preservation," "Methods of Food
Preservation," and "Food Preservation Recipes." By reading the first two
sections, the fundamental principles and an understanding of the general
application of these principles will be obtained. This will be of great
assistance in intelligently carrying out the specific directions given in
the recipes in the third section.
The material presented is
designed primarily for the housewife and farmer, to assist them in
preserving surplus farm products for their own use. however, in many places,
the food products, if carefully and attractively prepared, can be sold at a
good profit, in this way affording an extra source of income. Often
commercial factories develop from such small beginnings.
It is hoped also that the
material presented will be of value and interest to domestic science
teachers and canning demonstrators.
The aim has been to so
present the principles and practices of preservation of food in the home
that the work will appear more fascinating and less burdensome and that the
results obtained will be more successful.
The author wishes to express
his appreciation of the many valuable and helpful suggestions given by
Professor F. T. Bioletti during the preparation of the manuscript for this
book.
W. V. CRUESS.
Contents
Part I. Theory of Food Preservation
Part II. Methods of Food
Preservation
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Chapter III - Canning
Fruits
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1. Picking
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2. Grading and
Sorting
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3. Peeling, Pitting,
Coring, and Cutting
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4. Jars
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5. Wax Top Cans
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6. Solder Top Cans
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7. Cooking the Fruit
before Filling the Containers; or Hot Pack Method
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8. Filling Jars and
Cans without Previous Cooking of the Fruit; or Cold Pack Method
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9. Sanitary Cans
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10. Sizes of Cans
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11. New Weights that
Cans for Market must Contain
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12. Sirups and
Hydrometers
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13. Cane vs. Beet
Sugar
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14. Exhausting
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15. Sterilization of
Fruits
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Chapter IV - Canning
Vegetables
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16. Canning
Vegetables—Peeling and Preparing
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17. Blanching or
Parboiling
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18. Chilling
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19. Brines and
Acidified Brines
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20. Addition of the
Brine
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21. Sterilization
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(a) Pressure
Sterilization
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(b) Intermittent
or Three-Day Sterilization of Vegetables at 212° F
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(c) Sterilization
of Vegetables at 212 F. by One Period Method
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(d) Sterilization
by the Lemon Juice Method
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Chapter V - Canning of
Meats
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22. Preparation of
Meats for Canning
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23. Sterilization of
Meats
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Chapter VI - Storage
and Spoiling of Canned Foods
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24. Storage of Canned
Foods
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25. Spoiling of
Canned Foods—Botulinus Poisoning
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Chapter VII - Fruit
Juices
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26. Fruits for Juice
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27. Crushing
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28. Heating before
Pressing
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29. Pressing
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30. Clearing the
Juice
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31. Bottling and
Canning
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32. Pasteurization of
Fruit Juices
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Chapter VIII - Fruit
and other Sirups
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33. Sources of Sirups
34. Clearing the Juice
35. Deacidification
36. Concentration
37. Storing the Sirup
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Chapter IX - Jellies
and Marmalades
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38. Fruits for Jelly
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39. Preparing and
Cooking the Fruit
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40. Expressing and
Clearing the Juice
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41. Testing for
Pectin
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42. Testing for Acid
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43. Addition of Sugar
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44. Sheeting Test for
Jelling Point
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45. Thermometer Test
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46. Hydrometer Test
for Jelling Point
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47. Meaning of
Thermometer and Hydrometer Tests
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48. Pouring and
Cooling the Jelly
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49. Coating with
Paraffin
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50. Sterilization of
Jellies
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51. Jellies without
Cooking
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52. Jelly Stocks
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53. Crystallization
of Jellies
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54. Marmalades
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Chapter X - Fruit
James, Butters and Pastes
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55. Jams
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56. Fruit Butters
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57. Fruit Pastes
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Chapter XI - Fruit
Preserves and Candied Fruits
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58. Preserves
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59. Candied Fruits
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Chapter XII - Fruit
Drying
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60. Fruit
Drying—Importance of the Industry
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61. Gathering the
Fruit
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62. Transfer to the
Dry Yard
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63. Cutting and
Peeling
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64. Dipping Fruits
before Drying
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65. Sulphuring Fruits
before Drying
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66. Trays for Sun
Drying
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67. Sun Drying
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68. Artificial
Evaporation
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69. Sweating
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70. Processing and
Packing
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Chapter XIII -
Vegetable Drying
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71. Vegetables for
Drying
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72. Preparation
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73. Blanching
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74. Sulphuring
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75. Sun Drying
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76. Artificial Drying
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77. Processing Sun
Dried Vegetables
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78. Packing and
Storing Dried Vegetables
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Chapter XIV - Vinegar
Manufacture
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79. General
Principles
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80. Raw Materials
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81. Crushing Fruits
for Vinegar
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82. Diluting Honey
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83. Preparation of
Fruit Cores and Peels and Dried Fruits for Vinegar Making
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84. Addition of Yeast
and Control of Alcoholic Fermentation
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85. Pressing
Fermented Fruits
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86. Removal of
Sediment
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87. Adding Vinegar
Starter
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88. Vinegar
Fermentation
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89. Vinegar
Generators
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90. Aging of Vinegar
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91. Clearing the
Vinegar
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92. Vinegar Diseases
and Pests
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(a) Wine Flowers
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(b) Lactic Acid
Bacteria
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(c) Vinegar Eels
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Chapter XV - Fruit
Wines
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93. Red Wine
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(a) Crushing
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(b) Yeast
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(c) First
Fermentation
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(d) Pressing
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(e) Final
Fermentation
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(f) Settling and
Filling Up
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(g) Racking
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(h) Aging
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(i) Clearing the
Wine
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(j) Bottling
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94. White Wine
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(a) Crushing,
Pressing, and Settling
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(b) Fermentation
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(c) Racking,
Filling Up, Aging, Clearing
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95. Other Fermented
Fruit Juices
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Chapter XVI -
Preservation of Vegetables and Fruits by Salting and Pickling
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96. Preservation of
Vegetables by Salt
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(a) Dry Salting
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(b) Salt and
Fermentation
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(c) Strong Brine
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97. Dill Pickles
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98. Pickling
Vegetables in Vinegar
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(a) Storage in
Brine
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(b) Removal of
Salt
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(c) Addition of
Vinegar
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99. Pickling Fruits
in Vinegar
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100. Olives
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(a) Pickled Ripe
Olives
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(b) Green Olives
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(c) "Greek"
Olives
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101. Tomato Ketchup
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(a) Pulping
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(b) Addition of
Flavoring Materials
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(c) Boiling
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(d) Sterilizing
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102. Miscellaneous
Tomato Products
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(a) Tomato Paste
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(b) Puree
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(c) Chili Sauce,
Piccalilli, and Relishes
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Chapter XVII -
Preservation of Meat
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103. Salting Meats
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(a) Dry Salting
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(b) Preserving
Meats in Brine
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104. Drying Meats
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105. Preservation of
Meats by Smoking
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(a) Salting
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(b) The Smoke
House
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(c) Smoke
Producing Substances
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(d) Length of
Smoking
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(e) Storing
Smoked Meats
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106. Miscellaneous
Meat Products
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107. Preservation of
Eggs with Water Glass
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Chapter XVIII - Milk
Products
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108. Sterilization
and Pasteurization of Milk
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(a) Sterilization
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(b)
Pasteurization of Milk in the Household
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109. Storage of
Butter
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110. Cheese
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(a) "Cottage"
Cheese
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(b) Cheddar
Cheese
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(c) Other Types
of Cheese
PART III. Food Preservation Recipes
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Chapter XIX - Fruit
Canning Recipes
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1. Canning Peaches
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2. Alternative Method
for Canning Peaches
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3. Canning Apricots
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4. Lye Peeling
Peaches and Apricots
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5. Canning Pears
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6. Canning Cherries
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7. Canning Apples
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8. Canning Plums
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9. Canning Rhubarb
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10. Canning Rhubarb
without Sterilization
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11. Canning Figs
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12. Canning
Strawberries
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13. Canning
Blackberries
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14. Canning
Raspberries and Loganberries
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15. Canning Oranges
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16. Canning Grape
Fruit
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17. Canning Grapes
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18. Canning Pineapple
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19. Canning Currants,
Cranberries, and Gooseberries
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Chapter XX - Canning
Vegetables
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20. Canning Artichokes
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21. Canning Asparagus
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22. Canning Green String
Beans and Wax Beans
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23. Canning Beets
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24. Canning Carrots,
Turnips, Parsnips, and Onions
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25. Canning Corn
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26. Canning Green Peas
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27. Canning Pimentos and
Sweet Peppers
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28. Canning Pumpkin and
Squash
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29. Canning Spinach and
Other Greens
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30. Canning Tomatoes
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31. Canning Sweet
Potatoes
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32. Canning Dried Beans
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33. Canning Hominy
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34. Canning Egg Plant
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35. Canning Okra
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Chapter XXI - Canning
Meats
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36. Canning Meats without
Preliminary Cooking
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37. Canning Cooked Meats
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38. Canning Corned Beef
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39. Canning Fresh Fish
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40. Canning Kippered Fish
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Chapter XXII - Fruit
Juices
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41. Apple Juice
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42. Red Grape Juice
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43. Loganberry,
Blackberry, and Raspberry Juices
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44. Lemon Juice
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45. Orange Juice
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46. Orange-Lemon
Juice
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47. Grape Fruit Juice
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48. Pomegranate Juice
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49. Pineapple Juice
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50. Clarification of
Fruit Juices
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Chapter XXIII -
Recipes for Sirups
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51. Fruit Sirups for
Cooking Purposes
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52. Fruit Sirups for
Table Use
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53. Fruit Sirups by
Sun Evaporation
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54. Fruit Sirups Made
by the Addition of Sugar
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55a. Sorghum Sirup
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55b. Manufacture of
Sorghum on Small Commercial Scale
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56. Sugar Beet Sirup
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Chapter XXIV - Recipes
for Jellies and Marmalades
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57. Jellies
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58. Jelly Stocks
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59. Jellies without
Cooking
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60. Orange Marmalade
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61. Grape Fruit and
Other Marmalades
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Chapter XXV - Recipes
for Fruit, Butters, and Pastes
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62. Fruit Jams
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63. Fruit Butters
with the Addition of Sugar
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64. Fruit Butters
without the Addition of Sugar
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65. Fruit Pastes
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Chapter XXVI - Recipes
for Preserves
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66. Fig Preserves
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67. Peach, Pear, and
Quince Preserves
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68. Strawberry
Preserves
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69. Watermelon
Preserves
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70. Tomato Preserves
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71. Preserved
Kumquats
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72. Preserves made
without Cooking
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Chapter XXVII -
Candied Fruits
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73. Candied Fruits
with Use of Sugar Tester
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74. Candying Fruits
without the Use of a Sugar Tester
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Chapter XXVIII -
Recipes for Drying Fruits
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75. Sun Drying
Apricots, Pears, Peaches, and Apples
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76. Sun Drying Prunes
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77. Drying Thompson
Seedless and Sultana Grapes
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78. Drying Muscat and
"Currant" Grapes
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79. Packing Raisins
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80. Sun Drying
Cherries
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81. Sun Drying Figs
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82. Drying Fruits in
Evaporators
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(a) Driers
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(b) Preparation
of Fruit
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(c) Apples
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(d) Apricots and
Peaches
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(e) Berries
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(f) Cherries
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(g) Pears
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(h) Prunes
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(i) Grapes
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(j) Figs
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(k) Processing
and Storing
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Chapter XXIX - Recipes
for Drying Vegetables
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83. Sun Drying String
Beans and Peas
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84. Sun Drying Corn
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85. Sun Drying Irish
Potatoes
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86. Sun Drying Sweet
Potatoes
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87. Sun Drying
Carrots, Turnips, Onions, Cabbage, and Cauliflower
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88. Sun Drying Beets,
Pumpkin, and Squash
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89. Sun Drying
Tomatoes
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90. Sun Drying
Peppers
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91. Drying Vegetables
in an Artificial Evaporator
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Chapter XXX - Recipes
for Vinegar Making
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92. Home Manufacture
of Vinegar from Whole Fruits
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93. Vinegar from
Cores, Peels, and Fruit Scraps
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94. Vinegar from
Honey and Sirups
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95. Clarifying
Vinegar
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Chapter XXXI - Recipes
for Fruit Wines
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96. Red Wine
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97. White Wine
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98. Hard Cider from
Apples, Oranges, and other Fruits
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Chapter XXXII -
Recipes for Preservation of Vegetables by Salt or Fermentation
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99. Preservation of
Vegetables by Dry Salt
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100. Preservation of
Vegetables in Strong Brine
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101. Preservation of
Cabbage by Fermentation (Sauerkraut)
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102. Preservation of
String Beans, Beets, and Greens by Fermentation
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103. Preservation of
Vegetables by Fermentation in Brine
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104. Dill Pickles
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Chapter XXXIII -
Recipes for Pickles and Relishes
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105. Cucumber Pickles
in Vinegar
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106. Onion, Green
Tomato, and Cauliflower Pickles in Vinegar
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107. Sweet Vegetable
Pickles
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108. Sweet Fruit
Pickles
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109. Sweet Pickled
Watermelon Rind
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110. Spiced Green
Tomatoes
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111. Chow Chow
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112. Mustard Pickles
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113. Piccalilli
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114. Chili Sauce
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115. Dixie Relish
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116. Chutney
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117. Stuffed Pickled
Sweet Peppers
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118. Green Tomato
Pickle
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119. Tomato Ketchup
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120. Tomato Paste
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121. Ripe Olive
Pickles
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122. Green Olive
Pickles
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123. Ripe Olive Paste
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124. Ripe Olives
Cured by the Salt Process
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125. Dessicated
Olives
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Chapter XXXIV -
Recipes for the Home Preservation of Meats and Eggs
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126. Plain Salt Pork
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127. Corned Beef
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128. Sugar Curing
Hams and Bacon for Smoking
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129. Dry Curing of
Pork for Smoking
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130. Salting Beef for
Drying
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131. Preservation of
Fish by Salting
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132. Home Made Smoke
House
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133. Fuel for Smoking
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134. Ham and Bacon
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135. Dried Smoked
Beef
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136. Smoking Large
Fish
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137. Smoking Small
Fish
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138. Drying Fish
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139. Dried Beef and
Venison ("Jerkey")
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140. Preservation of
Eggs in Water Glass
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141. Preservation of
Eggs in Lime and Salt
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Chapter XXXV - Recipes
for Dairy Products
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142. Gouda Cheese
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143. Cottage Cheese
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144. The Preservation
of Butter by Salt
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Appendix
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